Description
A delicious and easy saucy ramen noodles recipe with a thick and flavorful sauce that can be customized with your favorite veggies, tofu, or mushrooms. Perfect for a quick and satisfying meal!
Ingredients
Noodles:
- 2 servings dry instant ramen noodle cakes or other noodles of choice (around 140 g total)
For Sautéing:
- 10 oz extra firm tofu, veggies, or mushrooms of choice, sliced
Sauce:
- 1 cup water or vegetable broth
- 5–7 tbsp soy sauce (adjust according to taste)
- 1.5 tsp dark soy sauce (optional, for color)
- 2–3 tbsp corn starch
- 1–3 tbsp sugar or other sweetener
- 2 tbsp rice vinegar, white vinegar, or lemon juice
- 1/4 tsp ground pepper
- 1/2 tbsp chili garlic sauce or hot sauce (optional)
- 1 tbsp sesame oil
- 2 cloves garlic, minced (optional)
For Serving:
- Chopped scallions for topping
- Sesame seeds for topping
Instructions
- Mix the sauce: Combine all the sauce ingredients and set aside.
- Half cook the noodles: Boil noodles until chewy, then drain and set aside.
- Sauté veggies: Cook tofu, veggies, or mushrooms in a pan.
- Add sauce: Simmer the sauce until thickened, then add noodles.
- Coat noodles: Mix well to coat noodles in sauce and cook until thickened.
- Season and garnish: Adjust seasoning if needed and garnish with sesame seeds and spring onions.
Notes
- If adding more ingredients, double the sauce recipe.
- Adjust soy sauce if using vegetable broth, as some can be salty.
- Start with 2 tbsp corn starch for the sauce and adjust as needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian, Chinese, East Asian, Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 401 kcal
- Sugar: 8g
- Sodium: 3479mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 143g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg
